Avocado egg cups with chilli jam, spring onions & feta
- 1 large avocado
- 2 organic eggs
- 1 spring onion, ﬁnely sliced
- 100g feta cheese
- Fresh coriander, big bunch
- 4 tbsp chilli jam
- Sea salt & cracked black pepper
As we all know, breakfast is one of the most important meals of the day and it’s vital to start your day right by ﬁlling up on good, wholesome food. Whether you’re eating breakfast solo with your morning paper, or enjoying a sociable brunch-time feast with loved ones, these avocado egg cups are one of my favourite ways to start a busy day.
1 Pre-heat the oven to 190°C/375°F/gas mark 5.
2 Cut the avocado in half and remove the stone. Scoop out and roughly chop the inside ﬂesh (into a bowl) leaving just a small sliver around the sides.
3 Crack the eggs into a cup and carefully transfer a yolk into each avocado half, then add in as much egg white as can ﬁt without spilling. Season well with sea salt and cracked black pepper. Bake the avocado halves in the oven for 20–25 minutes until the eggs have cooked through.
4 Remove the baked avocado from the oven and place onto plates. Scatter spring onions and coriander over the top. Finish by crumbling over the feta cheese and serve with chilli jam.
- Eggs are an excellent source of protein to keep you feeling fuller for longer
- Avocado contains no cholesterol and helps your body reduce the ‘bad’ form of cholesterol